1 lb. apricots
1 c. granulated sugar
Few drops orange extract
1 tbsp. gelatin
3 tbsp. cold water
3 tbsp. milk
1 pt. heavy cream

Puree the apricots after they have been soaked and cooked according to the package directions; add the sugar and extract. Soak the gelatin in the cold water, add the hot milk, and stir over hot water until gelatin is dissolved. Add this to the puree.

Whip the cream, and fold it into the puree. Spoon it into a wet 8-cup mold and chill it in the freezer for about 3 hours. This may be unmolded or served directly from the mold. Serves 8.